Lately, we've been loving yellow foods and spices.
Turmeric, cumin, and ginger are all great spices for winter, that can help balance this cold dry season, warm us up from within and make us feel full and content. When thinking about it, turmeric is really the crown jewel of warming spices! It has amazing healing powers and is used to reduce inflammation and boost our body's natural immunity.
Much like any other cooking habit, learning how to incorporate spices into your daily routine can sound very overwhelming. The good news is - you're not alone! Over the years I learned how to use and appreciate different (maybe more exotic) spices, and today we have a huge variety of spices and herbs in our kitchen.
This simple curry recipe is a fantastic way to get started, and if you skip on the chili flakes it's also great for kids. The more exotic flavors that come from the turmeric and cumin are gracefully balanced by the sweet flavors of the coconut cream, carrots, sweet potatoes, and peas.
If you still feel at all scared, you can always start with smaller quantities of spices and adjust the flavors as you go.
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Slice the potatoes into quarters. Place them in a small pot over medium heat and cover with boiling water. Cook until a fork can easily pierce them (about 20 minutes). Once ready, drain the water and set aside.
In the meanwhile, peel the carrots. Slice the carrots, onion and sweet potatoes into medium pieces.
Dice the tomatoes and shell the pea pods (if using fresh peas).
Place 1-2 tbsp coconut oil in a large pan over medium heat and let it melt. Add the onion and saute for 2 minutes. Next, add the coconut cream and spices and mix together.
Mix in the potatoes, sweet potatoes, carrots and tomatoes. Add the water and bring the mix to a boil. Cover with a lid and reduce the heat to a simmer. Let everything cook for 30 minutes.
Add the peas and cook for an additional 10 minutes.
Serve warm with a bowl of rice, quinoa or a mix of both.